Vegan Asian Veggie Noodles
This Vegan Asian Veggie Noodles recipe creates a slightly spicy noodle dish with vegetables that is delicious and easy to prepare—perfect for a busy weeknight dinner.
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Servings:
Ingredients
- 1 teaspoon rice vinegar
- 2 tablespoon soy sauce
- 1 teaspoon ginger powder
- ½ teaspoon curry powder
- salt
- 3 carrots chopped in small cubes
- 250 g vermicelli
- 3 tablespoon sesame oil
- 1 red pepper chopped in small cubes
- ½ cup peas
- 1 can baby corn
- 1 clove garlic finely chopped
- pepper
Instructions
- Mix rice vinegar, soy sauce, ginger powder, curry powder, and 1 pinch of salt.
- Peel the carrots and cut them in julienne.
- Cook the noodles as indicated on the package.
- Heat the sesame oil in a wok.
- Add vegetables and cook for 10 minutes over medium heat. They must be cooked, but still a little firm.
- Add the sauce to the wok and continue cooking for 2–3 minutes.
- Add the well-drained noodles into the wok, mix gently, and cook another 3 minutes.
- Taste and rectify the seasoning.
Nutrition (Estimate per Serving)
Calories: 375kcalCarbohydrates: 63gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gSodium: 651mgPotassium: 312mgFiber: 4gSugar: 5gVitamin A: 8724IUVitamin C: 48mgCalcium: 38mgIron: 1mg
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